Blackberry Pudding, No. 1

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Egg + flourtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs

Beaten eggs add structure and richness, helping the pudding hold together as it sets.

All-purpose flour

Flour forms the starch and gluten network that gives the pudding its body and firm crumb.

Baking powder

Baking powder releases gas in the batter, causing it to rise and turn lighter.

Milk

Milk supplies liquid that hydrates the flour and keeps the pudding moist.

Melted butter

Melted butter adds fat that softens the crumb and contributes richness.

Blackberries

Blackberries add tart fruit flavor and juicy pockets throughout the pudding.

The step that matters